ISO spaetzle recipe
- Thread starter The OutDoor Chef
- Start date
The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
Two recommendations coming from an Austrian cook:
1) A variation - substitute the amount of water used for an equal portion of cooked up and blended/ground spinach.
2) After you've boiled your Spaetzel - Caramelize onions in a large frying pan butter (or oil if health conscious) and add, fry up Spaetzel with a large amount of cheese. This a very typical way to eat Spaetzel on its own in Tirol Austria - it is what you would get if your ordered "Käse Spaetzel" in a restaurant.
-For cheese in America I have been happy with white cheddar curds, baby swiss, Edemer and even Gouda, but this is pretty flexible.
I highly recommend the spinach variation!
1) A variation - substitute the amount of water used for an equal portion of cooked up and blended/ground spinach.
2) After you've boiled your Spaetzel - Caramelize onions in a large frying pan butter (or oil if health conscious) and add, fry up Spaetzel with a large amount of cheese. This a very typical way to eat Spaetzel on its own in Tirol Austria - it is what you would get if your ordered "Käse Spaetzel" in a restaurant.
-For cheese in America I have been happy with white cheddar curds, baby swiss, Edemer and even Gouda, but this is pretty flexible.
I highly recommend the spinach variation!
Rocklobster
Master Chef
This thread had me clamoring around in my basement at 3:30 this morning looking through boxes for my spaetzel maker. I don't know if that is a good thing or bad?
justplainbill
Executive Chef
Way back when Hector was a pup it was not uncommon to make spätzle by schnibbeling the dough off of a board or metal sheet.
Last edited:
>>schnibbeling
(g) - there's as bunch of videos showing how to do that - it's not quite as easy as it looks - "some practice required"
but aside, there's at least two major "types" of spaetzle - the ribbon style (aka Schwartzwald / Black Forest) and the "cheese doodle" style (?Bayrisch?)
I much prefer the cheese doodle style myself.
(g) - there's as bunch of videos showing how to do that - it's not quite as easy as it looks - "some practice required"
but aside, there's at least two major "types" of spaetzle - the ribbon style (aka Schwartzwald / Black Forest) and the "cheese doodle" style (?Bayrisch?)
I much prefer the cheese doodle style myself.
